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Friday, June 17, 2011

Fabulous Lasagna and Summer Berry Pie

Most people cringe when I tell them I don’t eat foods like pasta and bread. I tell them, I use rice pasta instead and they act all disgusted! I don’t quite get it… rice pasta has been one of the best things to happen to me!

I prefer Tinkyada pasta brand… it cooks so well. It keeps its shape, is great hot or cold, and is easy to make al dente or soft depending on your mood.

I developed a super easy and Yummy! lasagna recipe that anyone can make! I like to make it for company because it’s a sure crowd pleaser and nobody has to know its not glutinous!

1) Heat olive oil a large saucepan over medium heat. Add the onion, cook until begins to caramelize. Add the garlic and pepper and sauté until veggies start getting soft and flavourful.

2) Add the sausage and ground turkey (chop it with your spoon) and cook it until it starts to brown. Once meat is thoroughly cooked, pour jar of tomato sauce, spicy spaghetti seasoning (mmm this should be a staple in your kitchen... you can find huge jars of it in BJ's or Sam's). Let sauce mixture simmer on low for about 15 minutes. You can either store the sauce in the fridge or use it right away!

6) Let stand for 20 minutes... if you can't wait to eat the deliciousness then the lasagna doesn't keep its shape... but no worries, its just as YummY!

Now let's talk dessert...!

Beau and I picked 12 pounds of blueberries and 4 pounds blackberries the other day so I thought a fresh berry pie would be a great ending to my dinner party.

I’ve never even made glutinous pie crust by myself so I was a little nervous to make a gluten free one, but it wasn’t bad at all! Usually when I have to roll out any kind of dough, I end up in tears (just ask Beau haha). I don’t know what it is, but usually my dough is SO sticky and sticks to the rolling pin horribly! BUT don’t be afraid, this recipe did NOT stick for me! SUCCESS!!!!

I used the piecrust recipe from Elizabeth Barbone’s “Easy Gluten Free Baking.” She says her recipe can be made with either cold butter or shortening, which makes is convenient. I used butter flavored shortening so my pie crust tasted just like a butter/ shortbread cookie. It went so well with the berries inside!

2) Use pastry cutter to combine shortening and flour (I used a fork, works just as well!)

3) Add egg and water. Add water by the teaspoon if dough is still dry.

4) Split dough in half and wrap separately in plastic wrap. Chill in fridge for an hour. Let stand at room temp for 15 minutes before rolling. Please note this recipe makes 2 pie-crusts... if you just need one, then halve the recipe!

I would suggest using a bit more water than noted in the crust recipe… mine was a bit dry (even after adding 3 extra teaspoons water) and kept on cracking when I rolled it out after chilling. But it pieces back together nicely if you wet your fingers and press it back together!

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After years of wondering what I wanted to do for the rest of my life, I have discovered a passion in baking and sugar decorating. I live a gluten free lifestyle so that makes the ride that more exciting. Enjoy my delightful (and sometimes disastrous) adventures both in the kitchen and out!
xoxo